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Ingredients

• 1 cup  balsamic vinegar
• 1 quart  blackberries
•   Salt and freshly ground pepper
• 10 6-ounce  boneless Pekin duck breast halves, with skin
• 1 tablespoon  ancho chile powder
• 1 1/2 teaspoons  ground coriander
• 1 teaspoon  ground cumin
• 1 teaspoon  dry mustard powder

Description

To Complement Long Island Wines, Katie Lee Turns To A Classic Long Island Ingredient, Duck. She Coats The Meat With Her Favorite Spice Rub -- A Blend Of Coriander, Chile Powder, And Cumin -- Then Cooks It On The Grill Until The Skin Gets Crispy.

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